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September 20, 2013

Recipe for Slow Cooker Mexican Barley and Black Beans

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(This is an updated recipe from November 2012.  It continues to me a favorite of mine and felt it needed a better picture and some more time in the limelight:)

I loved the Mexican rice and beans that I made a while ago and decided to try it again, but with barley instead.  This is seriously so so easy to put together and it tastes delicious.  Lately, I’ve been loving barley because of the chewy texture and it is puffier than rice.  I also decided to throw in a can of chicken in there and make this as a casserole-type of dinner instead of as a side dish.  I served mine with a dollop of sour cream, cheese and avocados!  Yum.  This is my go-to recipe when my husband is going to be gone and I still want a warm dinner. 
Recipe for Slow Cooker Mexican Barley and Black Beans #easydinner #crockpotrecipe

Makes 4-6 servings

1 (10 oz) canned chicken breast, in water (drained), optional (or you can use some chicken from this awesome recipe)
1 or 2 (14 oz) can of black beans, rinsed and drained (or you can make black beans from scratch…use about 1 cup of dried black beans and plenty of water in your slow cooker.  cook on low for 8-10 hours)
3/4 cup pearl barley (not the quick cooking kind…I find mine in the bulk section of the grocery store)
1 1/2 cups water
3/4 cup salsa or picante sauce (plus more, if needed)
1 bay leaf
1 tsp cumin
1 tsp garlic salt
Salt and pepper
Lime juice
Toppings:  sliced avocados, sour cream and grated cheese (optional)

1.  Place chicken, beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
2.  Cover and cook on LOW for 3-5 hours, or until barley is cooked and tender.
3.  Add in salt and pepper to taste and lime juice to taste.  Add in additional salsa to brighten it up, if needed.  Top with desired toppings.
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9 Comments Filed Under: All Recipes, Beans, Chicken, Mexican, Side Dish, Slow Cooker Tagged With: barley, All Posts, crock pot recipes, recipes crock pot, slow cooker recipes, 2-4 hours, 4 stars

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Comments

  1. Holly says

    February 13, 2022 at 8:30 am

    Thanks Karen. Does this mean pressure cook on high for 22 minutes and then do a natural pressure release for 10 minutes?

    Reply
    • Karen says

      February 14, 2022 at 9:33 am

      Yes that is what I would try

      Reply
  2. Holly says

    February 12, 2022 at 3:05 pm

    How long would you cook this in the instant pot?

    Reply
    • Karen says

      February 12, 2022 at 5:17 pm

      22 minutes with a 10 minute pressure cook time

      Reply
  3. Mandee says

    January 10, 2014 at 6:22 pm

    This looks so good. I wonder if you could put dry black beans (soaked of course) in with the barley and if it would all cook up together?

    Reply
  4. [email protected] says

    September 21, 2013 at 3:34 am

    Susan, I hope you enjoy!

    Reply
  5. Susan says

    September 20, 2013 at 10:42 pm

    Love barley and have since I was a kid (back in the 40s!)I'm certainly going to try this, in spite of the beans not loving me! Thanks…

    Reply
  6. Karen says

    November 2, 2012 at 4:00 pm

    yes, it is similar to rice but it seems to have more texture and it is plumper. I love it!

    Reply
  7. Lose Your Belly.com says

    November 1, 2012 at 5:12 pm

    I have never cooked with barley. So you use instead of a rice?

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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